Description

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a decadent and moist dessert combining a spiced pumpkin filling with a luscious brown sugar cream cheese frosting. The cake base made from yellow cake mix is soft and buttery, while the gooey pumpkin spice filling adds a rich, creamy texture and warm autumnal flavors. Topped with a smooth cream cheese frosting enhanced with brown sugar, this treat is perfect for fall celebrations or cozy gatherings. Dairy-free and gluten-free substitutions make it adaptable for various dietary needs.

Ingredients

Scale

For the Cake Base:

1 box yellow cake mix
1 large egg
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 tsp vanilla extract

For the Pumpkin Spice Gooey Filling:

8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1/2 cup unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups powdered sugar

For the Brown Sugar Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Cake Base: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the yellow cake mix, one large egg, melted butter, pumpkin puree, and vanilla extract. Stir until the mixture is smooth and well blended. Press the mixture evenly into the bottom of the prepared baking dish to form the cake base. Use a spatula or your hands to gently press to maintain moisture and evenness.
Make the Pumpkin Spice Gooey Filling: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the two eggs, vanilla extract, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves. Mix thoroughly until creamy. Gradually add the powdered sugar, mixing continuously to create a smooth, lump-free filling. Pour this gooey pumpkin spice filling evenly over the cake base and spread it out carefully.
Bake the Cake: Place the baking dish into the preheated oven and bake for 40 to 45 minutes. The cake edges should be set while the center remains slightly gooey to achieve the desired texture. Remove the cake from the oven and allow it to cool completely in the pan. Avoid overbaking; the center should jiggle slightly when done. For a firmer cake, bake up to 50 minutes.
Make the Brown Sugar Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese, softened butter, and brown sugar until the mixture is light and fluffy. Gradually add the powdered sugar and continue mixing until the frosting is smooth and creamy. Stir in the vanilla extract for enhanced flavor. Adjust sweetness or add a pinch of sea salt to balance if preferred.
Frost the Cake: Once the cake is completely cooled, spread the brown sugar cream cheese frosting generously and evenly over the top of the cake. Smooth the surface with a spatula to cover the entire cake for a flawless finish.

Notes

To keep the cake moist, avoid overmixing the cake base and do not overbake the cake.
For extra spice, add a bit more cinnamon or nutmeg to the filling according to taste.
Use dairy-free butter and cream cheese to make this recipe vegan-friendly.
Substitute a gluten-free cake mix to make this cake gluten-free.
The frosting sweetness can be adjusted by reducing powdered sugar or adding a pinch of sea salt.
Allow the cake to cool completely before frosting to prevent melting or sliding of the frosting.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 420
Sugar: 38g
Sodium: 320mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 1.5g
Protein: 5g
Cholesterol: 95mg

Keywords: pumpkin spice cake, gooey pumpkin cake, cream cheese frosting, autumn dessert, fall recipes, pumpkin puree dessert, spiced cake, brown sugar frosting